Re: Colour treated products

From: Naim Montazeri (Mr.) (naim.montazeri@gmail.com)
Date: Wed Apr 18 2007 - 10:47:03 PDT

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    Dear Raja,

    I think you can find lots of useful information in following reviews:

    1. Shahidi, F., et. al. 1998. Carotenoid Pigments in Seafoods and
    Aquaculture .
    Critical Reviews in Food Science and Nutrition . 38(1): 1-67.

    2. Bjerkeng, B. 2000. Carotenoid pigmentation of salmonid fishes - recent
    progress. In: Cruz -Suárez,
    L.E., Ricque-Marie, D., Tapia-Salazar, M., Olvera-Novoa, M.A. y
    Civera-Cerecedo, R., (Eds.). Avances
    en Nutrición Acuícola V. Memorias del V Simposium Internacional de Nutrición
    Acuícola. 19-22.

    Rgds.

    On 4/18/07, Amilcar Caputo <caput100@chapman.edu> wrote:
    >
    > Raja, I'm not so sure about your inquiry, but I know a little bit about
    > salmon.
    > Salmon can be fed with rations containing carotenoids, particularly
    > asthaxanthin (not sure about the spelling too). The fish color becomes a
    > lot more attractive and it seems like consumers prefer that on their
    > sashimis. This color, though, needs to be stated on the label.
    >
    > I think this is pretty unique for salmon, since tuna, tilapia, and other
    > fish utilize carbon monoxide and/or cold smoke treatment to
    > enhance/preserve their color.
    >
    > On the latest tratments, there was a lot of e-mails exchanged couple days
    > ago here in this list.
    >
    > Amilcar
    >
    >
    > > If any one can be explain me about colour treated fish products.
    > >
    > > Thanks,
    > > Raja
    > >
    > >
    >
    >
    > Amilcar Caputo
    > Cell: (714) 448 5355
    >
    > 

    -- 
Naim Montazeri

    Address:
PO BOX: 19395-5748
Tehran
Iran.

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